1709 Truites au Bleu

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


For this preparation it is absolutely essential to have trout which are alive.

Have ready in a shallow pan a well vinegared, boiling Court-bouillon.

About 10 minutes before being required remove the trout from the tank, stun them with a sharp blow on the head, empty and wash quickly. Immediately place in the boiling liquid whereupon the fish will quickly curl up and the flesh split open. It will require only a few minutes to cook a trout of approximately 150 g (5½ oz). Drain them for service and arrange immediately on a serviette with pickled parsley.

Serve accompanied with Sauce Hollandaise and Melted Butter.